Since the malt is mostly there to aromatise the mead, I will mash it at a high temp (157-158°F) so I will get the maximum of non-fermentable sugars from it, then a maximum of flavor and body. I will pitch the yeast in the cooled wort, and 24/48h later, when the yeast has multiplied and took strenght, I will add the honey.

According to my estimate, the malt will contributes for 4.5% ABV, and the honey will bring another 9% to a final ABV of 13.5%.